Prep time: 15 mins | Cook time: 45 mins | Serves: 4
This Beef Tips with Mushroom Gravy is a favorite at home. Super easy to make and ready in under an hour. The pieces of steak are seared to a golden brown, then simmered in a savory mushroom gravy. For an easy, filling weeknight dinner, serve this melt-in-your-mouth Beef Tips with Mushroom Gravy over rice with a side of your favorite veggies.
2 pounds sirloin beef tips
3 tbsp butter
2 tsp garlic powder
1 tsp onion powder
2 tbsp all-purpose flour
1 white onion, diced
8 ounces sliced cremini mushrooms
1 tsp dried thyme
1 beef bouillon cube
1 tsp dried rosemary
1 bay leaf
1/2 c. sliced pepperoncinis
1 tbsp Worcestershire sauce
2 tbsp cornstarch
Kosher salt and freshly ground black pepper, to taste
1 1/2 c.-2 c. beef stock
How to make Melt In Your Mouth Beef Tips with Mushroom Gravy
Step 1: After seasoning the beef with salt and pepper, toss them in flour until coated.
Step 2: Melt the butter in a large skillet over medium-high heat, or in the insert of your instant pot. Once melted, add the beef in batches and sear until all sides are brown and crust. To a plate, transfer the seared beef. Repeat with the remaining beef.
Step 3: Into the same skillet, saute the onions for about 2 minutes. Using a wooden spoon, scrape the bottom of the pan while the onions are cooking.
To a slow cooker, transfer the beef and onions. Then, add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncini, and 2 c beef stock. Put the lid on and set it to cook for 3 to 4 hours on High or 6 to 7 hours on Low. In the meantime, whisk the cornstarch and 3 tbsp water. Stir this into the slow cooker in the last 30 minutes of cooking. Replace the lid and continue to cook. To taste, season with salt and pepper.
Into the Instant Pot with the onions, return the beef. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncini, and 1 1/2 cups beef stock. Put the lid on and set it to the “Meat/Stew” setting and cook for 35 minutes on High pressure. Allow the pressure to naturally release for 10 minutes, then switch the pressure valve to “venting”. Set to “saute” and stir in the slurry (mixture of cornstarch and 3 tbsp water).
Allow the gravy to simmer until thickened. Season with salt and pepper to taste.
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